BBQ British ribs


  • 75 gram of sea salt
  • 2 tablespoons of white peppercorns
  • 6 fresh bay leaves
  • 4 racks of pork loin back ribs
  • 150 gram radishes

Barbecue Sauce

  • 225 grams of HP sauce
  • 300 grams of tomato ketchup
  • 170 grams English mustard
  • 150 milliliters Worcestershire sauce
  • 100 milliliters whisky
  • 750 milliliters fresh apple juice
  • 200 milli-liters creamy honey

Potato Salad

  • 500 grams potatoes
  • fresh dill
  • 30 gram chives
  • 50 gram pickled onions
  • 1 apple and pear
  • 200 g Greek yoghurt
  • one teaspoonful English mustard
  • whisky wood chips


  1. Before you start baking, make sure to preheat your oven to 140ºC/275ºF/gas 1!
  2. Gather the sea salt, white peppercorns and bay leaves in a mortar and pestle; vigorously crush them until you achieve a fine texture (or utilize a blender to expedite this step). Place the mixture into an airtight jar when complete.
  3. Generously rub two tablespoons of the delicious flavored salt onto both sides of your ribs. Reserve the rest for another time, then place each rack on a separate baking tray and cover with tin foil to keep in all that flavor!
  4. For maximum flavor, combine the BBQ sauce components in a 25cm x 30cm tray with high sides. Then carefully layer all three trays into your oven; place the uncovered BBQ sauce dish at the bottom and keep a close eye on it. If necessary, add some water to loosen its consistency while cooking for 3 hours.
  5. After the designated amount of time has elapsed, take your trays out of the oven and pour a bit of water into each one to deglaze. Separate 300g of sauce between both the rib trays then move them around with tongs until they are fully coated. Reserve any extra sauce in case you decide to freeze it for later use!
  6. Position the ribs on the oven bars, with a blank sauce tray directly beneath them. Take some whisky wood chips and place into a metal sieve then ignite. After it begins to smoke, put the sieve in a metallic bowl and place at the bottom of your oven for 30 minutes or until they’re sticky and caramelized.
  7. While the potatoes are boiling in a salted pot of water for 15 minutes or until tender, scrub them to perfection. Once finished, carefully drain and leave the spuds to cool slightly.
  8. Gather the dill and finely chop it with chives, then place in a large bowl. Slice the pickled onions into small pieces before julienning both the apple and pear, then add everything to the same bowl along with yoghurt, mustard, and warm potatoes. Toss all of this together so that each ingredient is coated evenly before seasoning as desired for an unforgettable finish.
  9. Place the racks on a board and carve into portions or individual ribs, then pour any juices from the tray over them.